Nuts can be used in many ways. Whole, flaked and ground nuts and nut butters are widely available. A classic vegetarian savoury is nut roast and many vegetarian cook books give a recipe for one, which can be endlessly varied with different herbs and flavourings and different combinations of nuts and cereals. Nuts can be added to sweet dishes, cakes and biscuits, and nut butters can be added to soups and stews to thicken them.

Detailed Product Description
HPS Groundnutkernels - Bold variety
Gujarat Origin
Counts - 38/42, 40/50, 45/55, 60/70, 70/80

Hps groundnutkernels - java type
Gujarat origin
Counts - 80/90,70/80,60/70,50,60

Peanuts

Also known as groundnuts or monkey nuts, It gets its name groundnut because as the pods ripen, they are actually forced underground. Peanuts are high in protein and contain 40-50% oil. The oil is used in cooking, as salad oil, in margarines and the residue is fed to animals. Whole peanuts can be eaten raw or roasted or made into peanut butter (look out for brands which do not contain hydrogenated oils, which are highly saturated). As they are usually inexpensive, they can be mixed with other kinds of nuts to bring down the cost, while still maintaining flavour and good nutrition. 100g peanuts contain 24.3g protein, 2mg iron and 3mg zinc.

India is one of the largest producer of groundnuts in the world. Indian groundnuts are available in different varieties: Bolds or Runners, Javas or Spanish and Red Natals; and have a rich nutty flavour, sweet taste, crunchy texture and a relatively longer shelf life.
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Seasem Seeds

Of African origin but now common in tropical and sub-tropical Asia. An oil is extracted from the seed and used for cooking, salad oil and margarines. It is also available as toasted sesame oil for oriental cooking. The whole seeds can also be eaten and are most often seen as a decoration on cakes, confectionery etc. Sesame seed paste, tahini, is used in many dishes e.g. hummus. Halva, a sweet made from sesame seeds is often found in health food shops. A good source of protein and calcium, 100g sesame seeds contain 26.4g protein, 12.6mg vitamin B3, 7.8mg iron, 131mg calcium and 10.3mg zinc.

Detailed Product Description
Natural sesame seeds
Gujarat origin
99/1/1
98/2/1
99/1,99.90%


General Description
Sesame Seed is the seed of an annual herb, Sesamum indicum, which grows well in hot climates. Sesame Seed is the most commonly produced seed. The yellowish, red, or black seeds are used in bread products, stir-fries, Jewish and Chinese confectionaries, and Middle Eastern dishes.
Geographical Sources
Africa and Indonesia
Traditional Ethnic Uses
Sesame Seed has been enjoyed by humans since the dawn of civilization. It is used in breads, candies, main dishes, as a garnish on pasta and vegetables, and for its oil content.
Taste and Aroma
Sesame Seeds have a nut-like, mild flavor.
History/Region of Origin
Sesame Seed is probably the oldest crop grown for its taste, dating back 2000 years to China. The Egyptians used Sesame Seed as medicine around the same time. The Turks used its oil in 900 BC. The term “open sesame” first appeared in the Arabian book "The Thousand and One Nights." The phrase refers to the seeds' ability to pop, at the slightest touch, when ripe. Sesame was imported from India to Europe during the first century. Persians used sesame oil because they had no olive oil. Africans, who called it “benne,” brought it with them to the United States in the 17th century during the slave trade.
A Few Ideas to Get You Started
Sesame Seeds are easy to toast. Place them in a pan and stir over meduim heat for a minute or two until they brown lightly. Add Sesame Seeds to cookie doughs, pie pastry, and yeast breads. Sprinkle over creamed spinach, buttered noodles, eggplant dishes, and mixed vegetable stir-fries. Blend with butter or mayonnaise to make a nutty spread for chicken, turkey, or tuna sandwiches

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CASTOR SEEDS

INTRODUCTION

Probably everyone at one time in their life has had the rather unpleasant experience of taking castor oil. Attempting to disguise the disagreeable taste with peppermint or fruit juice often results in a permanent dislike for the flavor enhancer as well as the castor oil. Although it is native to the Ethiopian region of tropical east Africa, the castor bean or castor plant (Ricinus communis) has become naturalized in tropical and warm temperate regions throughout the world, and is becoming an increasingly abundant weed in the southwestern United States. Castor plants are very common along stream banks, river beds, bottom lands, and just about any hot area where the soil is well drained and with sufficient nutrients and moisture to sustain the vigorous growth. Although the seeds or beans are extremely poisonous, they are the source of numerous economically important products and are one of earliest commercial products. Castor beans have been found in ancient Egyptian tombs dating back to 4000 B.C., and the oil was used thousands of years ago in wick lamps for lighting. To many people the castor plant is just an overgrown, undesirable weed, and yet it produces one of nature's finest natural oils.

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The castor plant is a robust annual that may grow 6 to 15 feet (2-5 meters) in one season with full sunlight, heat and adequate moisture. In areas with mild, frost-free winters it may live for many years and become quite woody and tree-like. The large, palmately lobed leaves may be over 20 inches (50 cm) across and resemble a tropical aralia. There are several cultivated varieties with strikingly different foliage colorations, including black-purplish, dark red-metallic, bronze-green, maroon, bright green with white veins, and just plain green. Although it grows very rapidly with little care or insect pests and produces a mass of lush tropical foliage, its use in cultivation should be discouraged because of the extremely poisonous seeds or "beans." This is particularly true where small children might be attracted to the large, beautifully-mottled seeds which are produced in prodigious numbers.Castor bean plant showing large, tropical, palmately-lobed leaf and cluster of spiny red fruits. On some plants the fruits are green.


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Castor Bean Flowers & Fruits

Flowers occur most of the year in dense terminal clusters (inflorescences), with female flowers just above the male flowers. This species is clearly monoecious, with separate male and female flowers on the same individual. There are no petals and each female flower consists of a little spiny ovary (which develops into the fruit or seed capsule), and a bright red structure with feathery branches (stigma lobes) that receives pollen from male flowers. Each male flower consists of a cluster of many stamens which literally smoke as they shed pollen in a gust of wind.

Flower cluster (inflorescence) of castor bean (Ricinus communis). The upper spiny balls (ovaries) with red, star-shaped stigmas are the female flowers. The lower male buds open into whitish-yellow clusters of stamens. The wind-pollinated flowers have no petals.

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The spiny seed pod or capsule is composed of three sections or carpels which split apart at maturity. Each section (carpel) contains a single seed, and as the carpel dries and splits open, the seed is often ejected with considerable force. Walking among large castor shrubs on a hot summer day can be quite an experience, with the sound of exploding carpels and seeds flying through the air and bouncing off road signs, sidewalks, and your head.

Castor bean fruit (Ricinus communis): The spiny, globose seed capsule (left) dries and splits into 3 sections called carpels (center). Each carpel (right) splits open and forcibly ejects a large seed. In the related Mexican jumping bean (Sebastiana pavoniana), a moth occupies each carpel and feeds on the seed tissue inside.

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The shiny seeds of castor plants are a little larger than pinto beans and have very beautiful and intricate designs. At one end is a small, spongy structure called the caruncle, which aids in the absorption of water when the seeds are planted. Like human faces, finger prints or the spots on a leopard, no two seeds have exactly the same pattern. They are unquestionably among the most deadly seeds on earth, and it is their irresistible appearance that makes them so dangerous.


The many "faces" of castor seeds. Like the faces and fingerprints of people, the beautiful designs on castor seeds exhibit infinite genetic variation. The small structure on the end of each seed is a caruncle. The seeds superficially resemble the bodies of ticks, particularly ticks engorged with blood.

We can pack Seasem seed, Ground nuts and Castor seeds as per buyers details.